Panna cotta is one of my all-time favorite creamy desserts…it’s rich without being too heavy…cool, refreshing…This Panna Cotta sets up quickly, Gluten-Free, High Fat, Keto, Low Carb, Vegetarian and is a refreshing summer dessert. Mango Cardamom Pannacotta – You must try this recipes.
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Prep Time 5 mins
Cook Time 5 mins
Total Time10 mins
Calories: 157 kcal
- 1 tablespoon unflavored gelatin
2 cups Fairlife whole milk (divided)
1 cup mango
1 cup Heavy Whipping Cream
1/2 cup Swerve or other sweetener
1 teaspoon Ground Cardamom
Place gelatin in a small pan, and soak in 1/2 cup of milk, allowing the gelatin to swell and soften. Stir once or twice as it sits.
Into your blender, put remaining ingredients and blend under everything is well mixed. Be carefully not to over-beat so you don’t turn the whipping cream into butter.
Heat the gelatin and milk over a low heat and stir to ensure the gelatin melts. Slowly mix this into the blended mango mixture and blend for 20 seconds again.
Pour into 8 half cups and let it chill for an hour or two until set. At this point, you can top with additional chopped mango, or add whipped cream. You should also be able to unmold these carefully although I’m not that talented.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
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